Yuca Frita Recipe

Prepare and parboil yuca

Rinse the peeled yuca pieces under cold water. Cut any thick woody core from the center lengthwise and discard. Place the yuca pieces in a large pot and add water to cover by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until yuca is tender but not falling apart, about 15–20 minutes—test with a fork; it should pierce easily but hold shape. Drain and allow to cool slightly. Once cool enough to handle, split each piece lengthwise to expose the starchy inner core and remove any remaining fibrous core.

Dry and cut

Pat the yuca pieces dry with paper towels. Cut each parboiled piece into 1/2–3/4-inch wide sticks (similar to thick fries). Ensuring they are dry helps prevent oil splatter and gives a crisper exterior.

Fry (two-stage recommended)

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 1 L). Heat oil to 325°F (160°C). Fry the yuca in batches, not crowding the pot, for 4–5 minutes until the exterior sets and pieces are pale gold but not deep brown. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) and return the par-fried yuca to the hot oil in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately sprinkle with 1 teaspoon finishing salt and toss gently.

Make the sauce

In a small food processor or blender combine the cilantro, garlic cloves, lime juice, olive oil, yogurt (if using), ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth, scraping down sides as needed. If the sauce is too thick, add up to 2 tablespoons water, one tablespoon at a time, until you reach a pourable yet creamy consistency. Taste and adjust salt and lime to preference.

Transfer the sauce to a small bowl and refrigerate until ready to serve. The flavors meld if made 30 minutes ahead.

Arrange the hot fried yuca on a platter. Spoon or drizzle the garlic–cilantro sauce alongside or over a portion of the yuca (serve extra on the side for dipping). Sprinkle the crumbled queso fresco evenly over the yuca. Garnish with the reserved fresh cilantro leaves and serve with lime wedges for squeezing just before eating.

Serve immediately while yuca is hot and crisp. Leftover yuca can be reheated in a 400°F (200°C) oven for 8–10 minutes to crisp again, but texture is best fresh.